Serving ham on Easter is about as traditional as it gets but if you want to really ramp up the flavor, buy a pre-cooked smoked ham, season it up real good with Jeff's original rub (purchase recipes here) then, smoke it again while it heats up in the smoker. Your guests will rave about double smoked ham!

Helpful Information
  • Prep Time: 20 minutes
  • Cook Time: 3-6 hours (depends on the size)
  • Smoker Temp: 225-240°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Pecan or Hickory
What You'll Need

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubI've used my rub on the holiday ham for years and I always get rave reviews even from the pickiest of eaters. If you want to make the Easter ham a whole lot better, you can do that with the addition of my rub on the outside of the ham.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

Step 1: Score the Ham (optional but highly recommended)

Lay the ham on a cutting board.

2015-IMG_6968

Using a sharp knife, score the meat about ½ inch deep along the horizontal and vertical axis of the ham.

You can see the score marks in the following picture if you look closely. Perfection is not required here.. just a way for the rub and smoke to get a little more access.

Once it's cooked for a while, their will be more separation along the score marks and it will be more visible.

Note:  Spiral cut hams will not need to be scored.

2015-IMG_6969

Now that wasn't so hard was it?

Step 2: Add the Seasoning

Apply some spicy brown mustard to the ham to help the rub to stick.

2015-IMG_6971

Rub it in real good..

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Generously pour on some of Jeff's original rub (purchase recipes here) and massage it in.

My rub with the spicy brown mustard creates this really nice crust that is, in my opinion, the best part of the ham. Don't be skimpy with the rub;-)

2015-IMG_6973

Step 3: Smoke It

In times past I have just said to smoke the ham for 3 hours and that works to get it up to a good eating temperature but I feel that the ham is actually better if you take it on up to about 140-145°F.

I actually inserted my new bluetooth thermometer, the Maverick ET-735 (which worked like a charm, by the way, thanks for asking) and this 15 lb monster ham took over 6 hours to reach 140°F.

This gave the rub plenty of time to get nice and tasty on the outside of the ham and down in those score marks that we made.

Note: Smaller hams will take less time, larger hams will take more time. If you have limited time, consider smoking 2 smaller hams rather than 1 large one to speed up the process.

Set up your smoker for cooking at about 225-240°F and make sure that you have about 3-4 hours worth of good smoking wood. I used pecan but hickory or almost any fruit wood would also work really good on this.

Once the smoker is heated up and holding steady, place the ham on a Bradley rack and place the rack on the smoker grate or you can just place the ham directly on the smoker grate.

Please note, you can use almost any type of ham including the spiral cut variety.

Once the ham is about 1 hour from being done, baste it twice, 15 minutes between each basting, with my Dr. Pepper and Honey Barbecue Glaze (recipe below):

Dr. Pepper and Honey Barbecue Glaze

Add all ingredients to a small bowl and mix well.

Apply to ham with a basting brush making sure to get it down into the score marks and all over the top and sides of the ham.

Step 4: Rest, Slice and Serve

When the ham reaches 140 to 145°F in the center, pull it out of the smoker and set it on the cabinet for about 15 minutes to rest.

2015-IMG_6988

Slice, serve and enjoy!

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.


Jeff’s Smoking Meat Books

smoking-meat-book-coverSmoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-coverSmoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Purchase at Amazon

Printable Recipe

smoked easter ham 2015 575x384 1
Print Recipe
5 from 2 votes

Double Smoked Ham for Easter

Serving ham on Easter is about as traditional as it gets but if you want to really ramp up the flavor, buy a pre-cooked smoked ham, season it up real good then smoke it again while it heats up in the smoker and your guests will rave about it!
Prep Time25 mins
Cook Time3 hrs
Servings: 6 -8

Ingredients

Instructions

Step 1: Score the Ham (optional but highly recommended)

  • Lay the ham on a cutting board.
  • Using a sharp knife, score the meat about ½ inch deep along the horizontal and vertical axis of the ham. Perfection is not required here.. just a way for the rub and smoke to get a little more access.
  • Note: Spiral cut hams will not need to be scored.

Step 2: Add the Seasoning

  • Apply some spicy brown mustard to the ham to help the rub to stick.
  • Generously pour on some of Jeff’s original rub and massage it in. My rub with the spicy brown mustard creates this really nice crust that is, in my opinion, the best part of the ham. Don’t be skimpy with the rub;-)

Step 3: Smoke It

  • In times past I have just said to smoke the ham for 3 hours and that works to get it up to a good eating temperature but I feel that the ham is actually better if you take it on up to about 140-145°F.
  • Note: Smaller hams will take less time, larger hams will take more time. If you have limited time, consider smoking 2 smaller hams rather than 1 large one to speed up the process.
  • Set up your smoker for cooking at about 225-240°F and make sure that you have about 3-4 hours worth of good smoking wood. I used pecan but hickory or almost any fruit wood would also work really good on this.
  • Once the smoker is heated up and holding steady, place the ham on a Bradley rack and place the rack on the smoker grate or you can just place the ham directly on the smoker grate.
  • Please note, you can use almost any type of ham including the spiral cut variety.
  • Once the ham is about 1 hour from being done, baste it twice, 15 minutes between each basting, with my Dr. Pepper and Honey Barbecue Glaze
  • To make the Dr. Pepper and Honey Barbecue Glaze: 1/3 cup of Jeff’s Barbecue Sauce, ½ cup of Dr. Pepper (Not diet), ¼ cup of Honey
  • Add all ingredients to a small bowl and mix well.
  • Apply to ham with a basting brush making sure to get it down into the score marks and all over the top and sides of the ham.

Step 4: Rest, Slice and Serve

  • When the ham reaches 140 to 145°F in the center, pull it out of the smoker and set it on the cabinet for about 15 minutes to rest.
  • Slice, serve and enjoy!